Khao Poon

Ingredients

• 350 g Chicken Thigh
• 750 ml Chicken Stock
• 2 pcs Lemongrass
• 20 g Galangal
• 4 pcs Garlic
• 4 pcs Dried Red Chili
• 1 tbsp Neutral Oil
• 2.3333333333333335 tbsp Fish Sauce
• 1 tbsp Padaek
• 1 tsp Kosher Salt
• 100 g Bean Sprouts
• 8 pcs Mint
• 1 pcs Lime
• 8 pcs Cilantro
• 180 g Rice Vermicelli
• 4 pcs Kaffir Lime Leaf
• 2 pcs Shallot
• 400 ml Coconut Milk

Method

1. Thinly slice {lemongrass}, {galangal}, {kaffir_lime_leaf}, and {shallot}, and mince {garlic} so the broth cooks evenly and releases aroma quickly.
2. Pat {chicken_thigh} dry, then heat {neutral_oil} in a Dutch oven over medium-high heat. Sear {chicken_thigh} with {kosher_salt} for a few minutes per side until lightly browned; work in a single layer so it colors instead of steams.
3. Lower to medium heat and add {shallot}, {garlic}, {lemongrass}, {galangal}, {kaffir_lime_leaf}, and {dried_red_chili} to the pot with the browned bits. Sweat until fragrant, then stir in {padaek} and {fish_sauce}. Pour in {chicken_stock}, season lightly with {kosher_salt}, and bring to a gentle simmer.
4. Pour in {coconut_milk} and keep the pot at a bare simmer until {chicken_thigh} is tender and cooked through and the broth smells sweet, spicy, and deeply savory.
5. Cook {rice_vermicelli} in a saucepan of boiling water until just tender and springy, then drain well so the bowls stay brothy, not starchy.
6. Lift out {chicken_thigh}, let it cool briefly, then shred it into bite-size pieces. Return the meat to the broth and taste, adjusting with {fish_sauce}, {kosher_salt}, and a squeeze of {lime} for a bright finish.
7. Pick {mint} and {cilantro}, rinse {bean_sprouts}, and set out the remaining {lime} for serving so each bowl gets a fresh herbal crunch.
8. Divide {rice_vermicelli} between warm bowls, ladle over the hot broth and {chicken_thigh}, then top with {bean_sprouts}, {mint}, {cilantro}, and more {lime}. Serve at once while the noodles stay springy and the herbs stay vivid.